• In a medium saucepan, combine the millet, water or milk, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and the liquid has been absorbed. Stir occasionally to prevent sticking and add more liquid if needed.
• Heat the coconut oil or butter in a skillet over medium heat. Add the sliced bananas and sprinkle with brown sugar or drizzle with maple syrup. Cook for 2-3 minutes on each side, or until the bananas are golden and caramelized. Remove from heat and set aside.
• In the same skillet, toast the chopped pecans over medium heat for about 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them.
• Divide the cooked millet porridge between bowls. Top with the caramelized bananas, toasted pecans, and a dash of cinnamon if using. Drizzle with additional honey or maple syrup for added sweetness, if desired.

Tip:

• For a creamier porridge, use almond milk or coconut milk.